This recipe first appeared in Food magazine issue 56.
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Ingredients
Method
1.Place the parsnips and chicken stock in a saucepan. Cover and bring to the boil.
2.Turn down the heat and simmer for about 15 minutes, or until the parsnip pieces are very soft. Drain and leave to cool slightly.
3.Place the parsnip pieces in the bowl of a food processor. Add the cream and process until the purée is very smooth. Season with salt and pepper then cover and set aside. Preheat a barbecue plate to a high heat.
4.Cook the prosciutto until crispy. Remove and set aside. Cook the tomatoes until slightly soft. Remove and set aside.
5.To make the burnt lemon butter, melt the butter in a small saucepan until it is a dark colour then add the lemon juice. Remove from the heat.
6.Place the scallops onto the barbecue hotplate. Barbecue for about 2 minutes on each side, or until cooked.
7.To serve, divide the parsnip purée between 4 serving plates. Spoon the peas over the purée. Top with the scallops and prosciutto. Spoon over the burnt lemon butter. Serve with the tomatoes.
